Determination of ethyl carbamate in wine by high performance liquid chromatography

Author:

Ajtony Zsolt,Szoboszlai Norbert,Bencs László,Viszket Erna,Mihucz Victor G.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

1. Determination of ethyl carbamate in alcoholic beverages and soy-sauce by gas-chromatography with mass-selective detection – Collaborative study;Canas;Journal of AOAC International,1994

2. Commission Regulation (EC) No. 761/1999 of 12 April 1999 amending Regulation (EEC) No. 2676/90 determining Community methods for the analysis of wines. Official Journal of the European Communities, L99, 4–14.

3. Determination of ethyl carbamate in alcoholic beverages: An interlaboratory study to compare HPLC-FLD with GC–MS methods;de Melo Abreu;Analytical and Bioanalytical Chemistry,2005

4. Investigation of ethyl carbamate levels in some fermented foods and alcoholic beverages;Dennis;Food Additives and Contaminants,1989

5. On the prevention and reduction of ethyl carbamate contamination in stone fruit spirits and stone fruit marc spirits and on the monitoring of ethyl carbamate levels in these beverages;ECR (European Commission Recommendation);Official Journal of the European Union,2010

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